• Audrey Green

Butternut Squash Mac and "Cheese" (V, GF)

Updated: Jun 21, 2019

"I want to go vegan but CHEESE!" This was a common statement I used to make. However, the fun part of vegan cooking is finding fun replacements for the foods I grew up with. Trust me this Butternut Squash Sauce does not disappoint!

Butternut Squash Mac and "Cheese" Sauce (V, GF)

Time 30-40 minutes

Servings 4

Calories 60


  • 1.5 cups of butternut squash, peeled and chopped (about half a fresh squash)

  • 1/2 a yellow onion, chopped

  • 1/4 cup raw cashews, soaked in boiled water for 20 minutes

  • 1/2 a lemon squeezed

  • 1 tsp salt

  • 1/2 tsp ground mustard

  • 1/4 tsp garlic powder

  • 1/4 cup paprika

  • 2 tbs nutritional yeast

  • 1/4 cup of liquid from the boiled veggies

Serving Suggestions

  • 8 oz. Banza chickpea pasta (14 grams of protein in each serving!)

  • 8-12 oz. pasta of your choice

  • your favorite veggies


  1. Microwave a cup of water in a small bowl for about 2 minutes so that it just boils. Add the 1/4 cup of raw almonds and let aside.

  2. Heat a medium sized pot with about 4 cups of water. Add the butternut squash and onion and bring to a boil. When a boil is achieved, turn the heat to medium and let simmer for 15 minutes or until easily pierced with a fork.

  3. In the meantime, you can cook your pasta according to the packaged directions.

  4. When the squash and onion are done, remove a 1/4 cup of the veggie liquid and place directly into your blender. Drain the rest of the water and put in your blender also. Add the soaked cashews and remainder of the ingredients to the blender as well.

  5. Blend for about 1 minute or until a velvety consistency is achieved. Drizzle over your pasta and serve with fresh veggies!


Serving: 1/4 of recipe | Calories: 90 | Carbs: 13.2 | Fiber: 2.3g | Fat: 3.1g | Protein: 3.7g

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